Fundamentals Of Food Freezing

Author : Norman W. Desrosier
Publisher : Springer Science & Business Media
Page : 640 pages
File Size : 50,7 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401177269

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Fundamentals of Food Freezing by Norman W. Desrosier Pdf

The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.

Author : Norman W Desrosier
Publisher : Unknown
Page : 644 pages
File Size : 40,7 Mb
Release : 1977-06-30
Category : Electronic
ISBN : 9401177279

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Fundamentals of Food Freezing by Norman W Desrosier Pdf

Author : Judith A. Evans
Publisher : John Wiley & Sons
Page : 368 pages
File Size : 51,5 Mb
Release : 2009-01-21
Category : Technology & Engineering
ISBN : 9781444302332

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Frozen Food Science and Technology by Judith A. Evans Pdf

This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.

Author : Roji Balaji Waghmare,Manoj Kumar,Parmjit Singh Panesar
Publisher : John Wiley & Sons
Page : 308 pages
File Size : 50,9 Mb
Release : 2024-04-08
Category : Technology & Engineering
ISBN : 9781119982067

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Freeze Drying of Food Products by Roji Balaji Waghmare,Manoj Kumar,Parmjit Singh Panesar Pdf

An accessible guide to safely dehydrating food Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. Freeze Drying of Food Products provides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates specific discussion of freeze-drying different categories of food products, before moving to an analysis of recent developments in freeze-drying technology. The result is a key publication in the fight to extend the shelf-life of food products and expand the distribution of high-quality freeze-dried foods. Freeze Drying of Food Products readers will also find: An editorial team with a wide range of pertinent research experience Detailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying Commercial Applications of freeze-dried food products Freeze Drying of Food Products is ideal for researchers and industry professionals involved in food production, food distribution, or food biotechnology, as well as students studying these and other related fields.

Author : J. D. Mellor
Publisher : Unknown
Page : 422 pages
File Size : 54,7 Mb
Release : 1978
Category : Technology & Engineering
ISBN : UOM:39015000310790

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Fundamentals of Freeze-drying by J. D. Mellor Pdf

Classical theory of sublimation. Heat transfer. Vapour transfer. Drying rate. Physical mechanism of cyclic-pressure freeze-drying. Analytical cyclic process. Drying plant and equipment. Laboratory apparatus and techniques. Drying plant and equipment for freeze-drying. foodstuffs. Effects of freeze-drying. Miscellaneous aspects of freeze-drying. Biological aspects.

Author : Carol Bowen
Publisher : Grub Street Publishers
Page : 263 pages
File Size : 43,9 Mb
Release : 2008-04-16
Category : Cooking
ISBN : 9781908117687

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The Basic Basics Home Freezing Handbook by Carol Bowen Pdf

The ultimate how-to guide to storing food in your freezer—how long to store, how to prepare for storage, and how to thaw out over 200 kinds of foodstuffs. In this sequel to her Basic Basics Combination & Microwave Handbook, Carol Bowen offers more handy kitchen and culinary advice with an easy to follow, encyclopedic layout. Simply look up the fruit, vegetable, fish, meat, sauces, cakes, or herbs of your choice to find the correct guidelines on freezing each type of food. Bowen also explains the technical aspects of how freezers work, gives advice on choosing and positioning your freezer, and covers topics such as freezer insurance, cleaning, maintenance, emergencies, packaging, and accessories. You will also learn techniques for freezing, defrosting, refreezing, and thawing, as well as storage times. These days, making the most of your food budget is more important than ever. And with The Basic Basics Home Freezing Handbook, you’ll save both food and money with any meal!

Author : Jeremiah
Publisher : Routledge
Page : 548 pages
File Size : 51,9 Mb
Release : 2019-02-25
Category : Health & Fitness
ISBN : 9781351447072

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Freezing Effects on Food Quality by Jeremiah Pdf

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.

Author : Romeo T. Toledo
Publisher : Springer Science & Business Media
Page : 570 pages
File Size : 48,5 Mb
Release : 2007-03-06
Category : Technology & Engineering
ISBN : 9780387292410

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Fundamentals of Food Process Engineering by Romeo T. Toledo Pdf

Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.

Author : Marilyn C. Erickson,Yen-Con Hung
Publisher : Springer Science & Business Media
Page : 495 pages
File Size : 54,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461559757

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Quality in Frozen Food by Marilyn C. Erickson,Yen-Con Hung Pdf

This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research and development of all types of products. Features include: technological and fundamental features of freezing; types of deterioration that occur in frozen foods; treatment to minimize quality losses during freezing and storage; methods to assess quality losses; strategies that impact a frozen product's quality and ultimate consumer acceptance.

Author : J. S. Pruthi
Publisher : Allied Publishers
Page : 696 pages
File Size : 55,5 Mb
Release : 1999
Category : Food
ISBN : 8170239621

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Quick Freezing Preservation of Foods: Foods of animal origin by J. S. Pruthi Pdf

Author : Gustavo V. Barbosa-Cánovas,Bilge Altunakar,Danilo J. Mejía-Lorío
Publisher : Food & Agriculture Org.
Page : 88 pages
File Size : 50,7 Mb
Release : 2005
Category : Business & Economics
ISBN : 9251052956

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Freezing of Fruits and Vegetables by Gustavo V. Barbosa-Cánovas,Bilge Altunakar,Danilo J. Mejía-Lorío Pdf

This manual provides information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.

Author : Seid Mahdi Jafari,Hadis Rostamabadi
Publisher : Elsevier
Page : 420 pages
File Size : 50,5 Mb
Release : 2024-04-12
Category : Technology & Engineering
ISBN : 9780128187272

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Low-Temperature Processing of Food Products by Seid Mahdi Jafari,Hadis Rostamabadi Pdf

Approx.460 pages Thoroughly explores novel applications of low-temperature unit operations in food industries Brings innovative freezing technologies Clarifies phase change of water, freezing processes, mass and heat transfer phenomena

Author : Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta
Publisher : John Wiley & Sons
Page : 336 pages
File Size : 48,9 Mb
Release : 2013-03-04
Category : Technology & Engineering
ISBN : 9781118121023

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Advances in Food Science and Technology, Volume 1 by Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta Pdf

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food

Author : Da-Wen Sun
Publisher : CRC Press
Page : 758 pages
File Size : 49,6 Mb
Release : 2005-11-14
Category : Technology & Engineering
ISBN : 9781420027402

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Handbook of Frozen Food Processing and Packaging by Da-Wen Sun Pdf

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor

Author : William B. Bald
Publisher : Springer Science & Business Media
Page : 207 pages
File Size : 55,8 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781447134466

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Food Freezing by William B. Bald Pdf

Food Freezing: Today and Tomorrow represents the contributions of the invited speakers to an advanced study seminar held by the Institute for Applied Biology of the University of York during April 1990. The main objective of the seminar was to bring together food scientists and engineers to discuss their mutual problems and to seek new directions for possible solutions.